Enchiladas Verdes with Roasted Green Tomato Sauce

I was looking at a recipe for roasted tomatillo sauce and thought, I'm not going out to buy tomatillos, for crying out loud. But what can I use? Green tomatoes!! I am thrilled for a new and delicious green tomato recipe that does not require pickling.

Enchiladas: I poached a fryer chicken to make stock, as it's now soup season. Froze a few quarts of stock and left one out for cooking. This left me with a goodly amount of chicken meat, which I shredded, about 2 1/2 cups. Mix this with 1/2 cup of yogurt, and a 1/4 cup each of chopped cilantro and scallions. Next, fill six tortillas with the mixture, roll and place in lightly greased baking dish, seam side down.

The sauce: At 400 degrees, roast a pan full of green tomatoes (I used whole cherry), two quartered onions, a dozen garlic cloves, tossed with olive oil, a teaspoon of salt and flaked red pepper (you could go hotter and use real hot peppers of your choice). Let these roast for about 45 minutes, shaking the pan a few times in the interim. When done, let cool a bit and then whiz them in the processor with some stock--about a cup--until the consistency of your desire.

Shred some cheddar and swiss over the enchiladas. Pour the sauce over the whole enchilada and bake at 400 for about 15 minutes or until bubbly. My sauce was thick, so I added some stock for cooking.

Best new green tomato recipe!!